Friday, August 18, 2006

TGI Fagottino Indivia e Salmone – Salmon and Indivia

Thank God it’s Fagottino Indivia e Salmone. Think of this a large “Hot Pocket” filled with Salmon and Belgium Indivia. The preparation is extremely simple, and with a little forethought, extremely fast. When this dish is placed in the center of the table your guests will think you have spent all night and all day slaving in a hot kitchen. The dark gold color of the crust, the perfume of Salmon oozing out of the slats cut in the puff pastry, will WOW even the most difficult gourmet diner. Finally, when you cut that flakey log and reveal succulent pink salmon spiked with Indivia, even your most arduous competitor will recognize your culinary prowess.

Mix together 3 tbsp Olive Oil, ½ cup white wine, salt and pepper in a pan. Place the Salmon steaks in the pan, turning several times to cover the steaks completely, cover with aluminum foil and place in the refrigerator for 2 hours.

Wash the Indivia. Cut into strips and place in a bowl. Smash the Garlic and mix together with 2 tablespoons of Olive Oil. Add the Olive Oil-Garlic mix to the salad and turn several times. Allow to sit for at least 5 minutes.

Preheat the oven to 375 degrees.

Cut the puff pastry into 4 equal pieces. Lay the pastry onto a flat surface. In the middle of each piece place the Salmon steak, add the Indivia in the center of the steak and fold the steak onto itself. Close the puff pastry around the top and on the sides. Pay attention to press the edges of the pastry together at both ends to keep the juices in the log while baking.

Cut several slits along the top of the puff pastry. Place a sheet of parchment paper in a large flat baking pan and place the 4 logs evenly spaced in the pan. Brush the outside of the logs with the egg yolk.

Bake the Salmon logs for 30 minutes or until the pastry is deep golden brown.

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